2 c. sifted flour
2 tsp. baking powder
1/2 tsp. baking soda
1 c. sour cream
1 (8 3/4 oz.) can crushed pineapple without sugar
1/2 tsp. salt
1/2 c. brown sugar or substitute 16 pkg. Sweet and Low
1 egg, well beaten
1/3 c. cooking oil
1/2 c. chopped pecans

Sift together flour, baking powder, soda, and salt; stir in sugar substitute. Combine egg and sour cream. Stir in undrained pineapple, oil, and nuts. Add sour cream mixture to dry ingredients all at once. Stir until moistened. Fill muffin tins 3/4 full. Bake 20 minutes at 400 degrees.